Home Recipes Walnut “Chorizo” Tacos with Pickled Vegetables

Walnut “Chorizo” Tacos with Pickled Vegetables

The chorizo-style “meat” of these spicy tacos is made with California walnuts. Topped with pickled jalapeno peppers and radishes and finished with a squeeze of lime, these tacos are a fresh take on traditional meat tacos. Featuring California Walnuts.

Ingredients

	Pickled Vegetables
115 ml	fresh lime juice
1 1/2 tsp	sugar
3/4 tsp	sea salt
8	radishes, thinly sliced
2	medium jalapeno peppers, thinly sliced
1	large clove garlic, thinly sliced
	California Walnut Chorizo Crumble
420 g	black beans, rinsed and drained
240	california walnuts
3 tbsp	olive or vegetable oil, divided
1 tbsp	white vinegar
1 tbsp	smoked paprika
1 tbsp	Ancho chili powder
1 tsp	dried oregano
1 tsp	kosher or sea salt
1 tsp	chipotle, ground
1 tsp	ground cumin
1 tsp	ground coriander
	Tacos
16 whole	wheat tortillas
	Olive oil or olive oil cooking spray
	Thinly sliced romaine lettuce
	Fresh cilantro leaves
	Lime wedges

Step 1
Stir together lime juice, sugar and sea salt in a small bowl. Stir in radish, jalapeno and garlic slices and let stand for 30 minutes to pickle.
Step 2
Meanwhile, to prepare “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
Step 3
Add 2 tablespoons oil and remaining crumble ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
Step 4
Heat 1 tablespoon oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. (May be prepared several days ahead and stored tightly covered in the refrigerator.)
Step 5
Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly on a griddle or skillet over medium-high heat to brown on both sides, keeping warm in foil until all tortillas are cooked.
Step 6
Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts of “chorizo” and pickled vegetables. Garnish with lettuce and cilantro and serve with lime wedges.

see all recipes

Breakfast, Fruits & Vegetables, Sides, Snack, Vegetarian or Vegan

Walnut “Chorizo” Tacos with Pickled Vegetables

Ingredients

Pickled Vegetables

California Walnut Chorizo Crumble

Tacos

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

You might also like

Raisin Walnut Crustis

Beef Steak Salad with Dried Cherries

Sweet Potato Smoothie with Walnut Milk